Quick Pickled Peppers, Carrots & Onions

A favorite way to keep veggies a bit longer into the season is a quick pickle - that great briny flavor with a crunch without the wait of a month or more for a proper pickle.

A Quick Pickle

Use any vegetables of your choice - carrots, greenbeans, peppers, onions, etc. Most often we use a mix of peppers, carrots and onions, sliced thin
water
strong vinegar like white wine, red wine or apple cider (don’t use a soft vinegar such as balsamic)
salt
fresh herbs/aromatics of your choice - thyme, rosemary, dill, peppercorn, cardamon, etc.
chili of your desired strength
honey or sugar
whole head of chopped garlic

This
is a ratio recipe. In a pot on medium heat, combine 1 part vinegar to 3
parts water. Add a couple tablespoons of honey/sugar, a couple
tablespoons of salt, aromatics, chili, etc. - everything BUT the
vegetables.

Once the sugar and salt are dissolved give it a
taste. Make sure its not too puckery or too bland - just nice and briny,
slightly acidic with a nice taste. Adjust as necessary with more salt,
water vinegar or sugar.

Once
soft but still with a crunch, shut off the heat and strain out the vegetables
and herbs (Do NOT throw out the liquid!!). Place on a baking sheet in
one flat layer and place in the fridge to cool.

Keep the pickling liquid/brine in the pot to cool as well.
Once
both the veggies and liquid are cool, place the veggies along with all
the garlic and herbs into a jar and cover with the liquid. Keep in the
fridge and it will be good for up to 2 weeks, getting better as it
sits.